5,556 serve recipes

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Gefuellte Maultaschen, Swabian stuffed pasta triangles filled with smoked meat, sauteed bread cubes, and scallions, simmered and served in hot broth.

Sliced hot dogs simmered with stewed tomatoes, green peppers, and onions, served over fluffy rice. A budget-friendly 30-minute dinner the kids will actually eat.

Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.

Bite-sized cream cheese pastry cups filled with walnuts, chocolate, and egg custard, served with rum-spiked whipped cream. These elegant tassies are a holiday cookie tray must-have.

Baked plantain loaf from Ivory Coast made with mashed ripe plantains, rice flour, chilli sambal, and turmeric. A gluten-free West African side dish served with salted peanuts.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

Light lemon bundt cake with fresh lemon zest and juice gets soaked in citrus glaze while warm, then served with fresh berries for summer picnics or potlucks.

Lamb and mushroom korma braised in yogurt with cumin, coriander, cardamom, turmeric, and fresh ginger. A fragrant North Indian curry served with naan and saffron rice.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Two-layer oat crumble cake with a pressed crust bottom, apple filling cooked with cornstarch until glossy, and buttery crumb topping. Bake for an hour and serve with vanilla ice cream.

Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.

Classic creme brulee with fresh fruit made using a stovetop double boiler method. Rich egg yolk custard topped with caramelized brown sugar and served with strawberries or peaches.

Skillet-browned boneless chicken finished in a microwave casserole under a fruit pie filling, white wine, lime juice and warm spice sauce. Sweet, tangy and spiced, served over noodles or rice.

Round-up beef for a crowd, slow-braised round steak strips in a sweet-tangy ketchup, brown sugar, and Worcestershire sauce. Feeds 20 with chuck-wagon flair, served over noodles, rice, or mashed potatoes.

Portuguese-style fresh tuna marinated in vinegar and garlic, pan-fried with a whisper-thin flour crust. Served the Azorean way with stale sourdough dipped in warm pan marinade.